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Fusion·Appetizer

Gochujang-Glazed Red Devil Meatball

A spicy and savory cocktail appetizer featuring beef and pork meatballs coated in a sticky, Korean-inspired glaze made with gochujang and maple syrup.

Prep

40m

Cook

15m

Total

55m

Serves

8

Method

  1. 01

    Combine ground beef and ground pork in a mixing bowl using a fork. Add the egg, milk, salt, black pepper, garlic powder, onion powder, cayenne, and bread crumbs. Mix until evenly combined, being careful not to over-mix. If time permits, cover and chill in the refrigerator for 30 minutes.

    Step 1
    Watch · 0:34
  2. 02

    Preheat your oven to 475°F (245°C). Portion the meat mixture onto a lightly greased, foil-lined baking sheet using a tablespoon or small scoop. Wet your fingers with water to prevent sticking and roll each portion into a smooth, even ball.

    Step 2
    Watch · 2:07
  3. 03

    Bake the meatballs in the center of the oven for 10 to 12 minutes, or until the bottoms are sizzling and the meat has browned nicely.

    Step 3
    Watch · 3:05
  4. 04

    Prepare the sauce by whisking together the gochujang, seasoned rice vinegar, soy sauce, sriracha, maple syrup, and a splash of water in a skillet. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium and cook for 1 to 2 minutes until it thickens slightly.

    Step 4
    Watch · 3:28
  5. 05

    Add the baked meatballs to the simmering glaze and toss to coat thoroughly. Continue cooking until the sauce reaches a sticky glaze consistency and the meatballs are heated through. Garnish with white and black sesame seeds and serve with toothpicks.

    Step 5
    Watch · 4:32

From Chef John

  • “Gochujang or as a food wisher would pronounce it, go Chef John.”
  • “Damp hands makes meatballs.”
  • “If the red meatballs represent the fires of hell, then the light sesame seeds will be the sparks and the black sesame seeds will be the ash.”